I love soup! Most soups are pretty healthy, and the ones I select are generally full of pureed vegetables. In the summer, only cold soup will do, so I came up with this quick and easy summer gazpacho and added shrimp for protein and avocado for some healthy fat, making this meal completely balanced and chock-full of vitamins, fiber and water (from all the fresh veggies). Tomatoes and cucumbers are roughly 93% water, so they’re super refreshing in the summer, and add to your hydration. Since the soup is so low in calories, I made homemade chips by cutting and baking a low-carb tortilla sprayed with olive oil spray and a little salt at 400 degrees for 12 minutes. I also made a little guacamole so the meal was filling enough for my husband. At only about 200 calories per serving, this is one recipe you can pair with a little salad, or crusty piece of bread, for a meal that’s clean, refreshing and perfect for al fresco dining.
Ingredients
- 1/2 pound grilled shrimp
- 2 cups tomato juice
- 4 ripe tomatoes, chopped, seeds removed
- 2 celery stalks, chopped
- 1 medium yellow or red bell pepper, chopped
- 2 medium cucumbers, peeled and seeded
- 2 cloves garlic, chopped
- 1 shallot, chopped
- 1-2 tsp diced jalapeno
- 3 TBS tomato paste
- 2 tsp salt
- 1 TBS Mrs. Dash Chipotle seasoning
- 1/2 tsp cayenne pepper
- 1 TBS balsamic vinegar
- juice from 1 lime
- 1 bunch cilantro
- 1/2 avocado, diced
Directions:
Place tomato juice, tomatoes, celery and bell pepper into a blender and lightly blend until large chunks are gone. Add cucumber through vinegar and pulse, leaving some small chunks. Add lime juice and cilantro; pulse again. Refrigerate for 4 hours. Pour into a bowl and top with a few avocado pieces. Garnish with grilled shrimp.
Serves 6
